Of course! Eggnog snickerdoodles

  • By J.M. Hirsch Associated Press
  • Friday, December 7, 2012 3:50pm
  • Life

You can keep your decorated, stained glass, death-by-chocolate, triple-dunked biscotti bombs, or whatever this holiday season’s must-bake cookie will be.

Any time of year — and especially this time of year — I’ll take the delicious simplicity and vanilla-ness (no, probably not a real word) of a chewy, soft and sweet snickerdoodle over just about any fancy, overwrought confection.

Even better is to pair that simple, underappreciated cookie with the most perfect of holiday beverages, eggnog.

So this year, I wondered what would happen if I blended these two classic treats. That’s right … an eggnog snickerdoodle. It totally makes sense. Though overtly rich and creamy, at heart eggnog is about clean vanilla creaminess with just a hint of holiday spice.

You could easily say the same of snickerdoodles, which are a rich, buttery cookie with a clean vanilla taste and a light dusting of cinnamon-sugar on the outside.

Eggnog snickerdoodle cookies

3cups all-purpose flour

2teaspoons cream of tartar

1teaspoon baking soda

1/2teaspoon salt

3/4cup (1 1/2 sticks) butter

2cups sugar, divided

1/4cup plain eggnog

1tablespoon dark rum or brandy

1teaspoon vanilla extract

2large eggs

2teaspoons cinnamon

1/2teaspoon grated nutmeg

In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.

In a large bowl, use an electric mixer on high to beat the butter and 1 1/2 cups of the sugar until light and fluffy. Reduce the mixer speed to low and slowly drizzle in the eggnog, rum and vanilla, mixing until completely incorporated. Add the eggs, then beat until well mixed.

Add the dry ingredients and mix thoroughly. Cover the bowl and refrigerate for 1 hour.

When ready to bake, heat the oven to 350 degrees. Line a baking sheet with parchment paper.

In a small bowl, mix together the remaining 1/2 cup of sugar, the cinnamon and nutmeg.

Working with 1 tablespoon of dough at a time, roll the dough between your hands to form balls. Roll each ball in the sugar mixture to coat evenly, then arrange on the prepared baking sheet. Leave 2 inches between the cookies on all sides.

Bake for 8 to 10 minutes, or until lightly golden, but still soft at the center. Transfer to a rack to cool.

Store in an airtight container at room temperature for up to a week.

Makes 36 cookies.

Nutrition information per serving: 110 calories; 40 calories from fat (36 percent of total calories); 4.5 g fat (2.5 g saturated; 0 g trans fats); 20 mg cholesterol; 17 g carbohydrate; 0 g fiber; 8 g sugar; 2 g protein; 75 mg sodium.

More in Life

How to entice a wide range of winged friends to your yard

A Tulalip Bay couple shares how they encourage birds, bees and butterflies to visit their garden.

Beer of the Week: Hazy IPA, 4-Ways

Four Snohomish breweries decided to brew a single malt hazy IPA made with four different hops.

Defunct brewers collaborate on five all-star beers

The new brews will be pouring at SnoTown Brewing during the Washington Beer Open House on Feb. 24.

Stephen King’s ‘Revival’ focuses on faith, lost and found

There are also the side effects of using electricity in experiments on people and summoning demons.

Snohomish County booze-related events

Beer, wine, spirits: Where to grab a drink in Snohomish County

The “Hamilton” marquee at The Paramount in Seattle. (Andrea Brown / The Herald)
Seattle’s ‘Hamilton’ is everything it’s hyped to be and more

The blockbuster musical at The Paramount in Seattle runs through March 18.

Tiny book “Tonic” packed with with homeopathic remedies

Tanita de Ruijt’s recipes help support your body’s natural defences and heighten your state of mind.

How to roast Brussels sprouts to crispy goodness

Toss these compact cabbages with toss with homemade sweet and sour vinaigrette.

Ambiguity of ‘The Invisibility Cloak’ by Ge Fei is tantalizing

The story of a man offered to build an incredible sound system delves into odd turns and noir.

Most Read